Crispy Kohlrabi Schnitzel with Sesame Crust

Prep 20 min·Cook 20 min·Total 40 min·4 servings (about 16 cutlets)·VEGETARIAN·315 kcal

Crispy kohlrabi schnitzel with a golden sesame crust on a blue plate with a creamy dip

Ingredients

For the schnitzel

2 large kohlrabi (about 600 to 700 g (21.2 to 24.7 oz.))

For the sesame crust

60 gr (2.1 oz.) flour
1/2 tsp paprika powder
1/2 tsp onion powder
1/2 tsp garlic powder
2 eggs
100 gr (3.5 oz.) panko breadcrumbs (or ordinary breadcrumbs)
2 Tbsp sesame seeds
salt and pepper (to taste)

For cooking

2 Tbsp olive oil or vegetable oil

Equipment: Vegetable peeler, Sharp knife, 3 deep plates, Large frying pan, Kitchen paper, Spatula

Instructions

Prepare the kohlrabi

1.Peel the kohlrabi generously, until no woody fibres are visible any more.
2.Cut the peeled bulbs into 1 cm (about 1/2 inch) slices and pat the slices dry.

Bread the slices

1.Mix the flour with the paprika powder, onion powder and garlic powder in a deep plate.
2.Whisk the eggs in a second deep plate and season them with salt and pepper.
3.Mix the panko breadcrumbs with the sesame seeds in a third deep plate.
4.Turn the kohlrabi slices in the flour mixture first and tap off the excess flour, then pull them through the beaten egg and finally press them into the sesame panko mixture on both sides.

Cook in the pan

1.Heat the olive oil or vegetable oil in a large frying pan until it is properly hot.
2.Add the breaded kohlrabi schnitzel to the pan in batches and cook for 3 to 4 minutes per side, until deep golden. Do not crowd the pan or the crust will steam.
3.Drain the finished schnitzel on kitchen paper and season them with salt and pepper.
4.Serve warm, for example with a creamy dip, mashed potatoes or rice.

Notes

Tip from my kitchen: do peel the kohlrabi generously, otherwise the outer layer stays fibrous and tough. The panko makes the difference, because its coarse flakes stay far airier than fine breadcrumbs - the recipe works just as well with ordinary breadcrumbs, the crust simply turns out a little more compact. I don't toast the sesame seeds beforehand; they turn nutty all by themselves in the pan. If you'd rather not heat a pan, bake the breaded slices at 200°C (392°F) for about 20 to 25 minutes on a tray and turn them once. Leftovers are lovely cold the next day in a sandwich with some salad, and a quick reheat in a dry pan brings the crunch straight back.

Nutrition per serving: 315 kcal · 12 g protein